Hey mate! Nah - so what I did was mash my base malts for 1 hour, then added 800g of acid imaged malt (20% of grain bill) and mashed for an additional hour. That dropped the pH enough to make the beer tart but was alkaline enough to allow normal yeast. Worked really well!!!
Love you sharing this! So no funky yeasts or anything to give sourness? All fruit?
Hey mate! Nah - so what I did was mash my base malts for 1 hour, then added 800g of acid imaged malt (20% of grain bill) and mashed for an additional hour.
That dropped the pH enough to make the beer tart but was alkaline enough to allow normal yeast.
Worked really well!!!
@@CraftBeerBanterTV oh awesome! I'll have to try that sometime. I didn't know that would actually contribute to a tart perception!
bottle a couple and let me taste
Yeah, absolutely mate.
I’ve got a few different beers I reckon you’ll like.
Bottling next weekend! I’ll drop some into you!